Apple Hand Pies with Apple Caramel Sauce are perfect for picnics and summers in the backyard, serve warm with vanilla ice cream or a spoonful of crème fraiche. Use any apple variety, a combination of tart and sweet, or even red skinned apple for colour. Turbinado sugar is delightful for the glaze, offering a wonderful crunch. Regular sugar is a good substitute.

Use Janey Bevan’s Rough Puff Pastry Masterclass recipe from the Summer 2022 issue to make these delicious apple hand pies.

Photos by Leia Guo

Apple Hand Pies with Apple Caramel Sauce

Servings 8
Author Janey Bevan


  • 2 tbsp unsalted butter, 30 g
  • 1/4 cup sugar, 50 g
  • 2 large applies, skin on, cored and diced
  • 1 tsp ground cinnamon, 5 ml
  • zest of 1/2 lemon
  • 1 lb rough puff pastry, 500 g (link to pastry above)


  • 1 egg yolk
  • 1/2 tbsp water, 8 ml
  • 2 tbsp turbinado sugar, 25 g

Apple Caramel Sauce

  • 2 tbsp unsalted butter, 30 g
  • 1 tbsp Calvadosor apple brandy (optional), 15 ml


  • Pre-heat the oven to 175 C ( 350 F) and line a baking sheet with baking parchment.

Make the filling

  • Over medium high heat, add butter and sugar to a skillet and cook until the butter has melted and the sugar has dissolved.
  • Add the diced apples, cinnamon and lemon zest and stir to coat the apples in the buttery sugar. Simmer for five minutes or until the juices are syrupy and the apples have started to soften. Remember they will continue to cook in the oven. 
  • Add a little water if the syrup is very thick, strain into a small saucepan and set aside. Put the apple onto a plate and cool.
  • On a lightly floured work surface roll out the pastry to 3 mm (1/8 inch) thick. Use a round cutter about 13 cm (5 inches) wide (a saucer or large mug), cut out circles and put them onto the baking sheet. If the pastry feels very soft at this point refrigerate for 15 minutes.
  • Put 30 ml (2 Tbsp) of the cooked apple on one side of each pastry circle, leaving an edge. Brush around the edge of the circle with a little water, fold over the pastry and press with your fingers to seal the pastry together. Crimp the edge with a fork and make two small holes in the top of each pie to allow the steam to escape.
  • Mix the egg yolk and water together and brush the tops of the pies ,sprinkle with the turbinado sugar.
  • Chill for a minimum of half an hour before baking for 30 minutes or until they are golden brown on top.
  • Remove from the oven and cool on the baking sheet for five minutes before serving with the apple caramel.
  • While the pies are in the oven make the apple caramel: put the reserved saucepan with the apple juices onto a low heat and add the butter, stir to melt and add the optional Calvados or apple brandy. If the sauce is still too thick, add a few drops of apple juice or water.
  • Drizzle the sauce over the warm pies and serve.